Restaurant Supervisor

- Ensures a smooth Restaurant operation at anytime

- Being the first and leaving as the last

- Being open to new concepts of ROBINSON

- Supporting the management at a 100% with the creation and implementation of new actions

- Responsible for the whole place, at all restaurants and as well at all other location were F&B actions might take place

- Responsible for the revenue, stock and all other controlling relevant numbers in collaboration with the F&B management

- Controlling the works of all shifts according to their responsibilities

- Constant control of the Restaurant areas (front and back) as well as the occupied tables to ensure cleanliness (such as regularly replacement of used ashtrays) and that any further wishes of the guests are satisfied

- Preparation of a correct internal stock request according to the daily needs

- Providing of the needed service material

- Implementation of hygienic standards and regulations as well as cleaning plans according to HACCP

- Support the stocktaking of operational equipment as well as of restaurant supplies

- Creation and implementation of action plans to increase revenue and to optimize cost

- Being an archetype; not only to customers and restaurant staff, but to everybody

- Executing any extra tasks delegated by the F&B management such as supporting other departments, building extra action bars and involving in resort actions and activities such as reef cleaning, beach cleaning actions.

- Informing the Restaurant manager about any incidents that might affect the area of work

- To cooperate with and support other departments, e.g. takeover cooking duties as well as arrival and departure duties

- Responsible for the stock of goods and operational material

- Respectful treatment of all equipment and products

- A secure job with a great working atmosphere - the first ROBINSON Branding in Vietnam

- Competitive salaries and benefits including free accommodation and meals

- Career opportunities with an international brand, with a vision to create a global community of open-minded individuals

- 16 days of annual leave and 11 public holidays per year

- College/University degree or relevant vocational qualification in Hospitality, F&B, or a related field

- Previous experience working in a restaurant within a hotel or resort environment

- Proven ability to supervise staff and work effectively within a team

- Strong customer-service orientation with good communication skills

- Good command of English for work purposes (additional languages are an advantage)

- Good physical condition, professional appearance, and a “can-do” attitude

- Effective time management and operational skills

- Cover letter

- Curriculum Vitae (CV), Certificate of good conduct certified by local authority (Criminal record)

- Original valid health certificate either 6 months

- Notarized ID card

- Certificate of identification confirmed by local police

- Birth certificate

- Recent 3*4cm self-portrait picture

- University diploma and/or any certificate related to job